Kia ora Taku. Great to see more NZ content. Loved what you did with all the seafood. Just something some of us Maori do with the cream paua is we mix the stomach in with the cream mix, it boosts the flavour. I actually thought you might do it. Anyway I was salivating, drooling while watching you prep this one. Oh another thing we do is wrap the crayfish and Bury it raw for a few days, smells strong but some of us love it this way. A bit like what the Inuit people do with seal. Great to see you and Jocelyn still here. More to see brother.
“Kia Ora “ Māori greeting to you Taku- There is a Māori indigenous story around paua with which I am happy to share on your return to Aotearoa. “Paua to the people” 😂
Abalone is one of my favorite things on the planet. I used to order this fried abalone sandwich 2x a week from this restaurant of all places, in Reno Nevada. Phenomenal.
I don't think we can dive in California for abalone anymore. But we can buy it canned. But might not be real. I miss them. While we drove for abalone, kids would forage for little snals around the rocks butter garlic with a little hot sauce made those a tasty appetizer
Yea, only commercial and the limits are very strict. This was back in 1996. If you do find it, it is usually at some Schwanky restaurant on the coast and costs $100. The last time Insaw it on a menu was in Los Gatos (40 minutes east of Santa Cruz) and that was in 2018.
🌴 hey Taku & Jocelyn, the free dive is interesting, when you dive all these places it’s interesting to see the different bottom structures from one area of the world to another, and the different fish, shellfish , and then there’s the feast afterwards, done by a friendly sushi chef , cold beer what a day ! 👍🏼
I actually enjoy watching your channel now more than most of my other subscriptions. Keep up the good work mate. Love watching your NZ series in our beautiful country here. Giving me ideas of recipes to use on our local fish :)
It looks like Taku found a long-lost sibling. Or maybe he's interviewing for a double? lol What an amazing spread. Left me drooling, though when Taku makes food, that's just normal.
Taku your content is so chill and cozy. Just going out, sustainably harvesting from the ocean, making friends, cooking for them. I'm glad you got to this point with youtube and get to share these adventures.
Could you please do an in-depth video on sashimi, especially how flavour and texture changes with age? I see you eating sashimi on the day of or day after catch, but a lot of other people seem to wait a few days. Do you change how you prepare it depending on age? As always, love what the two of you do!
I love how you cook soooo many different things at once! Your always spot on! I watch your UA-cam channel everyday. It makes me soooo hungry for your cooking 😂😊
Guess what, Taku? My husband and I went fishing today and then stopped at a local deli for some food on the way home. And what do ya know?? They carry your kelp chili crisp! Was pretty surprised to see it here in SLC, UT. Had never been so delighted to see a condiment and had to grab one. 😂 It is delicious!
We need you back here in California…but so happy to see you living your life to the fullest🤙🏽🎣next time in Monterey don’t hesitate to reach out. Bless up Chef! Patrice
Holy Moley!!! That spread looks UHHHMAZING!! Thank you so so much for these videos, and that kelp chili.. just ordered my 3rd jar. It's bigger, and so deeeelicious!!
Hey taku and Jocelyn ❤ my hubby and i have absolutely loved your stuff since you last came to NZ. If your heading to the far north to the bay of islands we would love to host you. Take you diving, fishing and the rest @matauribay far north of NZ ❤
i like the catch / cook balance of content..... 50/50 is perfect and your plating is always so pretty. you should promote your sauce more unless it is always sold out ;) edit: lol i said that at 15m in and at 16 mins out comes the chili crisp XD HA! so good.
I'm from Te Aro Wellington Jessie Street, originally. I lived there in the 60s and went to Mount Cook school. Live in Brisbane now. Great seeing this. Horse mussels out there too
This has been my favourite video from NV, Absolutely love all your videos though! Incredible place to film. Definitely on my must travel to list considering it is so close to me in Aus.
before even watching chur . for sharing nz and the sealife... foloowing up[ mad respect for the culture and seA life (def the kina) u cooked like a king oooooooa koae kaTUOA
You should come to Denmark and make a video on how to use the Native fish you can catch to make proper sushi, I love making my own sushi, but often I have to go buy fish and stuff in the supermarket, I would rather know how to use the fish I can catch myself.
We always scrubbed the black coating of the Red Abalone lips during the cleaning process. Back when you could harvest abalone here in Northern California. I believe it made the flavor more mild. White red neck what do I know....Cheers great videos Loving the New Zealand series.
I think it's just the size of ours that allowed us to do that. I always knew that part was edible, but never tried it because it just looks so much better trimmed off. If you trimmed these they'd be half the size! What did you scrub it with? We always cut it off with a knife but it was kind of a PITA. You know, in case I ever get to use that info again :(
Off the hook! What a bunch of lucky guys to have you prepare such a meal.
Just like Taku this man will never starve, even his friends won’t either …an always makes it look good !!!
Kia ora Taku. Great to see more NZ content. Loved what you did with all the seafood. Just something some of us Maori do with the cream paua is we mix the stomach in with the cream mix, it boosts the flavour. I actually thought you might do it. Anyway I was salivating, drooling while watching you prep this one. Oh another thing we do is wrap the crayfish and Bury it raw for a few days, smells strong but some of us love it this way. A bit like what the Inuit people do with seal. Great to see you and Jocelyn still here. More to see brother.
“Kia Ora “ Māori greeting to you Taku- There is a Māori indigenous story around paua with which I am happy to share on your return to Aotearoa. “Paua to the people” 😂
or "Black Paua" ✊😂
I mean, just, DAMN. You killed it man! what an amazing spread!
I also want to try spear fishing in New Zealand😁And nice food!!
Taku creates a welcoming environment that brings people together wherever he goes, even if he is visiting. That spread looked amazing.
wow, instantly one of my all-time favourite Outdoor Chef Life videos. what a feast!
Abalone is one of my favorite things on the planet. I used to order this fried abalone sandwich 2x a week from this restaurant of all places, in Reno Nevada. Phenomenal.
I don't think we can dive in California for abalone anymore. But we can buy it canned. But might not be real. I miss them. While we drove for abalone, kids would forage for little snals around the rocks butter garlic with a little hot sauce made those a tasty appetizer
Yea, only commercial and the limits are very strict. This was back in 1996.
If you do find it, it is usually at some Schwanky restaurant on the coast and costs $100. The last time Insaw it on a menu was in Los Gatos (40 minutes east of Santa Cruz) and that was in 2018.
Man o Man what a great show. All great fish'n folks catching and eating fresh from the ocean. Good job!
🌴 hey Taku & Jocelyn, the free dive is interesting, when you dive all these places it’s interesting to see the different bottom structures from one area of the world to another, and the different fish, shellfish , and then there’s the feast afterwards, done by a friendly sushi chef , cold beer what a day ! 👍🏼
I actually enjoy watching your channel now more than most of my other subscriptions. Keep up the good work mate. Love watching your NZ series in our beautiful country here. Giving me ideas of recipes to use on our local fish :)
Great to see you in my home town - not easy conditions but you guys did well... my top fav food vid of yours to date. Safe travels :)
It looks like Taku found a long-lost sibling. Or maybe he's interviewing for a double? lol
What an amazing spread. Left me drooling, though when Taku makes food, that's just normal.
Oh hell yeah. 😂😂
Glad to hear the good music come back while you cook👍🏿
Taku your content is so chill and cozy. Just going out, sustainably harvesting from the ocean, making friends, cooking for them. I'm glad you got to this point with youtube and get to share these adventures.
This is amazing you are great at your craft
Nice spread, Taku! Looked delish! Thank You, Taku & Jocelyn!
Can’t wait to see y’all’s Australia trip
Thank god and thank you getting straight to the point🙏🏼 This is what we subscribed to you for
Wowow! What an episode, what meal, Toma could be your brother!
Mobile restaurant or restaurant on the go. What a spread. Taku, thanks for sharing.😋
You ABSOLUTELY LOVE to create food...and it shows....everything looks so amazing....
Best Outdoor chef on youtube 👌👌
What a wonderful way to spend the day, the diving and the dinner. I am about as jelly as it gets.
Dude those are some killer looking plates .....looks so goooood !!!!!
Absolutely awesome video Taku! The catch looked difficult but the cook and meal making me drool.
Thanks for sharing!
Can't believe i haven't watched this!!!! Talk about the best and most expensive seafood in the world!!!!!!
Could you please do an in-depth video on sashimi, especially how flavour and texture changes with age? I see you eating sashimi on the day of or day after catch, but a lot of other people seem to wait a few days. Do you change how you prepare it depending on age?
As always, love what the two of you do!
I love how you cook soooo many different things at once! Your always spot on! I watch your UA-cam channel everyday. It makes me soooo hungry for your cooking 😂😊
Another great video from the land down under. I can't wait to see your next video. Be safe!
that underwater footage is just stunning . Love these videos
“….. I’m Jocelyn”
That had me laughing so hard.
Wonderful spread… I’ve never had paua… I would love to try it! Great video, as always! ✌️ ❤
I'm sitting here drooling and laughing at the end, soooooo yum.
I feel like this is one of you guys best videos in a while. I loved the format! Thanks taku and jocelyn !
Nice. That's really good way to enjoy with friends.
Guess what, Taku? My husband and I went fishing today and then stopped at a local deli for some food on the way home. And what do ya know?? They carry your kelp chili crisp! Was pretty surprised to see it here in SLC, UT. Had never been so delighted to see a condiment and had to grab one. 😂 It is delicious!
Thank you Taku, as a kiwi living in Asia this makes me smile to see home again ❤
Wow everything looks delicious 😋🤤
THANK YOU SO VERY VERY VERY MUCH SIR'S. PLEASE KEEP ALL YOUR SHOWS COMING ON SIR'S. THANK YOU SO VERY MUCH.
We need you back here in California…but so happy to see you living your life to the fullest🤙🏽🎣next time in Monterey don’t hesitate to reach out. Bless up Chef! Patrice
That spread is money! This is why I watch every Tuesday
Awesome Chef Taku !!! Thank you for sharing !
NOW THAT'S A SPREAD! So jealous. All that freshly caught seafood. ❤😢
Man every time I watch these I get hungry. So awesome man.
Perfect timing, gotta watch this while I wash dishes 😂
Holy Moley!!! That spread looks UHHHMAZING!! Thank you so so much for these videos, and that kelp chili.. just ordered my 3rd jar. It's bigger, and so deeeelicious!!
Freakin' WOW. What a trip. And hey! 681K in June, 2023. On your way to that first Million subs!!
True master at work. Looked magnificent
Loved it Taku the day out with the local boys and back for an epic feast of seafood .
One of yr best eps Taku. Yr cooking blows the mind. 🤯🤯 glad you got a paua in while you and Jocelyn were here. Love yr guy's mahi. 👏🏾👏🏾👍🇳🇿
Such Good Content! Best Catch and Cook on the Internet!
Windy Wellington my home city living in Melbourne now but New Zealand I was where I was raised. I hope you have an awesome time in NZ
Amazing stuff Taku, should come back during summer time.The weather a bit kinder😊😊😊
Welcome to Te Whanganui-a-tara! I'm relativley new to the channel and you're already in my home town!
you can scrub off the black layer of the abalone before you boil it with a toothbrush - also raw abalone is amazing too you can also do a ceviche
Hey taku and Jocelyn ❤ my hubby and i have absolutely loved your stuff since you last came to NZ. If your heading to the far north to the bay of islands we would love to host you. Take you diving, fishing and the rest @matauribay far north of NZ ❤
I swear butterboyz is your doppelganger!! So crazy! What a feast though!
Definitely ain't just foraging around San Fran any more. Great work!
Killer spread. Everybody needs an Outdoor Chef friend.
Dope episode, enjoyed this one alot. Those dudes were cool
i like the catch / cook balance of content..... 50/50 is perfect and your plating is always so pretty. you should promote your sauce more unless it is always sold out ;)
edit: lol i said that at 15m in and at 16 mins out comes the chili crisp XD HA! so good.
Nice content a pleasure to watch
I'm from Te Aro Wellington Jessie Street, originally. I lived there in the 60s and went to Mount Cook school.
Live in Brisbane now.
Great seeing this. Horse mussels out there too
This has been my favourite video from NV, Absolutely love all your videos though! Incredible place to film. Definitely on my must travel to list considering it is so close to me in Aus.
#worldclass both the food & your cooking! Well done Taku🤙🏽
The NZ Maori, we really Love Paua! So yummy. The way you cook it looks so good. ❤
Taku everything you post is amazing keep up the amazing content
Taku's knives are beautiful. I need to up my knife game 😅
Cool video welcome home brother man I feel like seafood now lol😊
Always a good day when taku drops a vid
Yezzzzir!!!! One of the best parts of my Tuesday’s. 🤙🏾
An old Lyall Bay boy here, days gone by when my mates and I went diving past Red Rocks to get exactly the same kaimoana. Choice.
That paua shell is amazing 😮
Food looks incredible
jocelyn was so cute and the end. I’m jocelyn. 😂 Taku was leaving an opening to Taklyn the World.
The food looks incredible
before even watching chur . for sharing nz and the sealife...
foloowing up[ mad respect for the culture and seA life (def the kina) u cooked like a king oooooooa koae kaTUOA
lime leaves and chilli good addition. I also add bacon and tomato's. No seeds.
You guys are amazing, I’m going to follow or at least give it try. Just started my channel, don’t really know what to do yet . Lol
What a beautiful abalone shell! 😃
What a feast! 🤩
I see you my Dead Head friend! 😁
It all looked amazing
I love when there are people around who are excited about the food taku makes, hyping him up and all that. If I was there I would be going crazy
You should come to Denmark and make a video on how to use the Native fish you can catch to make proper sushi, I love making my own sushi, but often I have to go buy fish and stuff in the supermarket, I would rather know how to use the fish I can catch myself.
Omgness!!!! 😋😋😋😋
I ditched my 2minute Noodles & ordered in lol😂😂
That was mouth watering amazing ❤
amazing 5 star "foraging and cook"
oh Wow, welcome to New Zealand. 😁
You can puree the abalone liver, add sake shoyu, mirin to make a dipping sauce
I enjoy watching your videos ... ❤❤❤
It looked so good, i love seafood!
Loving the nz videos.. been a subscriber since 30k subs and love seeing the growth. especially in my country. Still waiting on that kingfish video !
Taku takes the most satisfying sips of beer :)
Taku can take just about anything and make a delectable masterpiece.
Next time try makeing paua cakes to be fried like crab cakes. Although I would love to taste your dishes.
love your respect cooking up all that mean Kaimoana putting a whole new look on it with your styles looks yum azz ...
We always scrubbed the black coating of the Red Abalone lips during the cleaning process. Back when you could harvest abalone here in Northern California. I believe it made the flavor more mild. White red neck what do I know....Cheers great videos Loving the New Zealand series.
I think it's just the size of ours that allowed us to do that. I always knew that part was edible, but never tried it because it just looks so much better trimmed off. If you trimmed these they'd be half the size! What did you scrub it with? We always cut it off with a knife but it was kind of a PITA. You know, in case I ever get to use that info again :(
@@user-ln1up9xi4k used a stiff plastic brush and didn't waist any meat.
Fry the hua and butter and toast..but you need a lot of them....cool vid
That plating is superb man!!
My guy I say that my mouth watered throughout the preparation Mmm 😋
love watching your content man.